this stuff is the greatest. by the way, you can use one pack to make up a gallon (2 quarts) of milk, if it's in the same container. i open a fresh carton of milk, put the culture in, mix it with a clean utensil, then reclose it with a rubber band, and set it out at room temperature for 24 hours. no need to heat up the milk and cool it down, etc. the main thing, i think, is not to set the milk in the sun or anywhere where it will get too hot. kefir makes at a temperature lower than yogurt. and when you make it at home and it is really fresh it is better than store-bought.

Am very glad I bought this as the Kefir culture I managed to produce has from Yogourmet really helped me overcome some very stubborn gastrointestinal issues. The instructions are rather unhelpful. Do not boil the milk - plain milk straight from the fridge is fine. Another thing not mentioned or pointed out on the label instructions is that the first batch is not likely to turn out well and one won't get the desired Kefir grains. I had to do a second batch derived from part of the first batch to get the grains to grow properly. But the third batch turned out perfect.

Hardcore kefir fans might like the "grains" better, but for me, this is perfect. You can make a new batch of kefir by adding 1/2 cup of a batch into milk - and continue this process for as long as it tastes good. Google it! Makes an even healthier and tastier kefir!

I don't know how they call Biogarde in English, but if you make this Kefir, it tastes like biogarde. It's a healthy drink and I take it every day after making it myself. When you make this, ou have to let it rest a roomtemperature, or 30 degrees Celcius. But my room is not always warm enough, so I put the kefir (when it has a temperature of 25-30 degrees) in a thermo bottle. It stays the same temperature for 24 days and after putting it in the refrigerator it's ready to drink. You can sweeten it with some stevia.